Vegan Carrot Cake

Moist, rich vegan carrot cake with a wholesome flavor and gorgeous color. Topped with lemon buttercream frosting and crushed walnuts. Ideal for any special occasion.

Vegan Carrot Cake

INGREDIENTS
For the Carrot Cake:
  1. 2 cups (250g) All Purpose Flour
  2. 1 tsp Baking Powder
  3. 1 tsp Baking Soda
  4. 1/2 tsp Salt
  5. 2 tsp Cinnamon
  6. 1 tsp Nutmeg
  7. 9 oz (250g) Grated Carrot
  8. 1 and 1/2 cups (300g) Brown Sugar
  9. 2 Flax Eggs
  10. 1/2 cup (120ml) Extra Virgin Olive Oil*
  11. 1 tsp Vanilla Extract
  12. 1 Tbsp Apple Cider Vinegar
  13. 1 cup Chopped Walnuts (Optional)

For the Lemon Buttercream Frosting:
  1. 3 and 3/4 cups (450g) Powdered (Confectioners) Sugar
  2. 3 Tbsp Vegan Butter
  3. 1 tsp Vanilla Extract
  4. 2 tsp Apple Cider Vinegar
  5. 3-4 Tbsp Fresh Lemon Juice

INSTRUCTIONS
  • Preheat the oven to 350°F (180°C).
  • Grease two 7-inch cake tins and line the bottoms with parchment paper.
  • Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
  • Add the grated carrot and the brown sugar.
  • Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
  • In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
  • Add the flax eggs.
  • Mix everything together in the mixing bowl. Have a little patience and let the batter sit for a minute or two so that the carrots can release more water into the batter to enable you to mix it all together.
  • *If your batter is still too dry to mix after letting it sit for a couple of minutes (and only if it’s too dry to mix after sitting for a few minutes) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
  • Lastly add the chopped walnuts if you want to add them.